Harper’s Club is a bespoke wine advisory firm offering the very best wines, spirits, and experiences.We work closely with our clients to recommend wines that fit their preferences in style, producer, region and budget. Collectively, as a team, we take care of everything that involves wine and spirits in your lifestyle.

I write the monthly column called "Liquid Assets" for St. Louis Magazine covering everything alcohol. From beer to spirits and from cocktails to wine, you'll find a new and interesting topic every month in the dining section of St. Louis Magazine.

As a former sommelier at The French Laundry Restaurant, Chris currently offers his advice as a Senior Wine Advisor at GMW Inc. in the Napa Valley. GMW is a wine merchant that works with individuals and corporations. We assist in building, developing and managing wine collections, organizing tastings and events, and being the personal service for anything to do with wine. We are based in the Napa Valley and work with clients around the world

- Works in the Wine Department at The French Laundry with a team of other sommeliers to create the best possible experience for all guests of the restaurant.- Aides in selection, maintenance, and continual evolution of the wine program at The French Laundry.- Oversees and actively participates in wine service in the dining room.- Conducts monthly educational "Master class" seminars for staff- Promotes wine-by-the glass program daily via staff pre-service meetings.

Created and developed a company wide wine education program called TKRG-U. Teaching students from all 3 restaurant properties located in Yountville including The French Laundry, Bouchon and Ad Hoc restaurants.

The St. Louis Wine Clinic is held twice a year, the St Louis Wine Clinic was founded by long time friends and colleagues Christopher Hoel and Stanley Browne along with Jennifer Johnson. They wanted to offer wine education classes for those who are passionate and focused on learning more about wine as they are.Originally created for restaurant industry service men and women, the St. Louis Wine Clinic has since educated those from all walks of life. From restaurant owners to servers to… Show more The St. Louis Wine Clinic is held twice a year, the St Louis Wine Clinic was founded by long time friends and colleagues Christopher Hoel and Stanley Browne along with Jennifer Johnson. They wanted to offer wine education classes for those who are passionate and focused on learning more about wine as they are.Originally created for restaurant industry service men and women, the St. Louis Wine Clinic has since educated those from all walks of life. From restaurant owners to servers to corporate executives to soccer mom's. The clinic's focus is to educate like minds in a relaxing and casual environment. Sometimes not the most 'Politically Correct' commentary, but always honest and fun. Show less

7:40 am on Monday mornings I talk about anything wine from Screw caps, to inexpensive sparkling wines to what will go best with your dish this evening. Join us on 550AM, Monday mornings at 7:40 a.m.

Responsible for all aspects of the beverage department to include: wines, beers, sprits, coffee and tea service. Hosted bi-monthly wine and sprits training for the staff. Featured in several articles in local St. Louis magazines and was awarded the ‘Best Award of Excellence’ by Wine Spectator Magazine.

Sales territory consists of 75 ‘Key ‘ accounts in the St. Louis and Springfield metropolitan area. Responsibilities also include teaching educational wine seminars, classes and tastings for accounts. Annual sales of 1.1 million.

Responsible for managing 70+ retail & restaurant accounts in and out of the St. Louis area. Duties also include teaching weekly wine seminars and tasting classes at various accounts. Seminars and tastings conducted were to emphasize the relationship between food and wine while focusing on customer service and selling.

Responsibilities included: managing a wine list with over 700 selections and over 9,000 bottles. Developed a training program for the staff that included bi-weekly sessions of studying: regions, varietals and microclimates. The restaurant seats 120 patrons with annual wine sales of 520,000.

Responsibilities include: sales, payroll, scheduling and management of 60 servers and 10 bartenders. Managed all cost and budget controls with annual sales of 2.5 million.